New Product Design and Standardization of Traditional Food Products
| Title | Σχεδιασμός Νέων προϊόντων και Προτυποποίηση Παραδοσιακών Προϊόντων Διατροφής / New Product Design and Standardization of Traditional Food Products |
| Code | ΜΧ108 |
| Faculty | Sciences |
| School | Chemistry |
| Cycle / Level | 2nd / Postgraduate, 3rd / Doctorate |
| Teaching Period | Spring |
| Common | Yes |
| Status | Active |
| Course ID | 40003207 |
Programme of Study: PPS of School of Chemistry (2014-2015)
Registered students: 4
| Orientation | Attendance Type | Semester | Year | ECTS |
|---|---|---|---|---|
| Food Chemistry, Technology and Quality Control | Elective Courses | 2 | 1 | 10 |
| Academic Year | 2017 – 2018 |
| Class Period | Spring |
| Faculty Instructors | |
| Weekly Hours | 4 |
| Class ID | 600108027
|
Course Type 2016-2020
- Scientific Area
Course Type 2011-2015
Specific Foundation / Core
Mode of Delivery
- Face to face
Digital Course Content
- e-Study Guide https://qa.auth.gr/en/class/1/600108027
Language of Instruction
- Greek (Instruction, Examination)
Prerequisites
General Prerequisites
Knowledge of Food Chemistry & technology
Learning Outcomes
The students will gain a real perspective of what is occurring in the food industry regarding the design of new products and the standardization of traditional foods. Furthermore, they will become familiar with problem solving and R&D strategies, processes and methods for the designing of new food products and standardization of traditional ones
General Competences
- Apply knowledge in practice
- Make decisions
- Work autonomously
- Work in teams
- Work in an international context
- Work in an interdisciplinary team
- Generate new research ideas
- Respect natural environment
- Advance free, creative and causative thinking
Course Content (Syllabus)
Design and re-design of products of local interest (PDO, products of specific character), design of new products (e.g. biotechnological). Lectures by professionals and visits to industrial plants.
Keywords
PDO, products of specific character, design of new products
Educational Material Types
- Slide presentations
Course Organization
| Activities | Workload | ECTS | Individual | Teamwork | Erasmus |
|---|---|---|---|---|---|
| Lectures | 42 | 1.7 | ✓ | ||
| Seminars | 10 | 0.4 | ✓ | ||
| Reading Assigment | 113 | 4.5 | ✓ | ✓ | |
| Field trips and participation in conferences / seminars / activities | 15 | 0.6 | ✓ | ||
| Written assigments | 60 | 2.4 | |||
| Exams | 60 | 2.4 | ✓ | ||
| Total | 300 | 12 |
Student Assessment
Description
Written exams, oral presentation on a literature topic or a new proposal for the design of a new product
Student Assessment methods
- Written Exam with Short Answer Questions (Formative, Summative)
- Written Exam with Extended Answer Questions (Formative, Summative)
- Written Assignment (Formative, Summative)
- Performance / Staging (Formative, Summative)
Bibliography
Additional bibliography for study
Specialty Foods: Processing Technology, Quality, and Safety (2012),CRC press, Yanyun Zhao (Editor)
Last Update
18-05-2017
